Cut into larger than bite sized pieces. Spray with olive oil cooking spray. Dust with garlic powder if desired. Grill on medium heat for several minutes on both sides. Lightly baste with your favorite barbeque sauce toward the end of grilling. Lightly brown on both sides. Serve with your favorite sides and enjoy!

2009 was a good mushroom year for me and I had plenty of maitake and sulfur shelf in the freezer when the occasion of a chili contest came along in the fall. Any chili recipe would work with these mushrooms substituting the meat partially or entirely. Though I rarely measure my spices and can give you only a rough idea of the ingredients I used, I did win first prize which might give you incentive to create your own version.